Olivada crostini+

Yield: 8 servings

Measure Ingredient
2 cans Pitted black olives (6 oz. each)
3 tablespoons Olive oil
2 tablespoons Pine nuts, toasted
2 larges Garlic cloves
1 French bread baguette (about 8 oz.) cut diagonally into slices
Roasted red bell peppers (available in jars)
Sliced goat cheese (optional)

In food processor, blend olives, olive oil, pine nuts and garlic.

Season olive paste to taste with salt and pepper. Place bread slices in single layer on baking sheet. Bake in 350 degree oven for 10 minutes, or until lightly toasted. Spread olive paste on toast. Top with roasted bell pepper pieces and/or goat cheese. Season with freshly ground black pepper. Serve immediately.

Found in my daily newspaper

Mary Riemerman

Submitted By MARY RIEMERMAN On 06-21-95

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